Ingredients
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3/4 cup All-Purpose Flour
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1/8 tsp McCormick Iodized Salt
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1/8 tsp McCormick Black Pepper Ground
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1/8 tsp McCormick Old Bay Seasoning
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2 Large Eggs
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1 cup Dry bread crumbs
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2/3 cup Parmesan Cheese, grated
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1/4 cup Fresh Parsley
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1/2 tsp McCormick Garlic Powder
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1/2 tsp McCormick Iodized Salt
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2 kg Shucked fresh oysters, blanched
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2 tbsp La Española Pomace Olive Oil
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Jalapeño Mayo Dip
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1/4 cup Clara Ole Carbonara Sauce
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1 tbsp Tabasco® Green Pepper Sauce
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2 tbsp Whole Milk
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2 tbsp Lemon Juice
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1/4 tsp Lemon zest, grated
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1/8 tsp McCormick Iodized Salt
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1/8 tsp McCormick Black Pepper Ground
Directions
Steps
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1
Done
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Preheat oven to 400 F. Prepare greased baking trays, set aside. |
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2
Done
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In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley, garlic powder, and salt. |
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3
Done
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Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. |
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4
Done
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Place in a greased baking pan; drizzle with oil. |
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5
Done
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Bake at 400° for 15 minutes or until golden brown. |
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6
Done
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Meanwhile, in a small bowl, whisk Tabasco Green Pepper Sauce and Clara Ole Carbonara Sauce and other ingredients. |
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7
Done
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Serve oysters warm together with the dip. |
